Pete Wells on Reviewing Restaurants

After 12 Years of Reviewing Restaurants, I’m Leaving the Table: Pete Wells is moving on from his role as the Times restaurant critic, a job with many rewards and maybe too many courses. (NY Times, no subscription required for this link)

That's a bummer. But the most surprising thing was that picture of Pete Wells. I'm not sure what I thought he'd look like, but it wasn't this:

Photo credit:New York Times

I’ve gifted this article.

I Reviewed Restaurants for 12 Years. They’ve Changed, and Not for the Better. In his last essay as a restaurant critic, Pete Wells reflects on a dining world of touch screens and reservation apps, where it’s getting hard to find the human touch.

https://www.nytimes.com/2024/08/06/dini ... ticleShare

First time I saw a QR code in place of a menu--at some nondescript eatery in DC's Reagan airport a few years ago--I cringed & wanted to leave, but my wife reminded me this was the only place in this terminal to grab a bite. The first & only time I saw our server was when she brought our food, with a vapid 'here's your food' flourish.

This is one well-written column, but fortunately for us it only pertains to upscale, hipster urban areas that cater to delusional patrons that think this is the future.

It's not. 95% of America's restaurants still operate with the human touch, thankfully. Even a higher percentage internationally. I cannot wait to get to Italy next April and get a waiter/owner/chef that brings me what he thinks I'd like.

Maybe Messr. Wells would feel better about himself and his career writing for a different publication.

Dave148 wrote:I’ve gifted this article.

I Reviewed Restaurants for 12 Years. They’ve Changed, and Not for the BetterIn his last essay as a restaurant critic, Pete Wells reflects on a dining world of touch screens and reservation apps, where it’s getting hard to find the human touch.

https://www.nytimes.com/2024/08/06/dini ... ticleShare

Dave, thank you SO much for sharing this excellent article. I believe what he wrote are universal truths. I've shared it with the owners of my favorite restaurant where they still take your reservation by phone, and there are no "apps" except the ones at the top of the menu. I recommend the cauliflower and zucchini (appetizer), but ask your server to make sure the cook fries it medium well. This year is their 95th year in business, owned by the same family. https://www.teibels.com/

"vending machines w/seats"